1 lb. fresh spinach
1 sm. red onion, sliced
3 hard cooked eggs, finely chopped
6 slices bacon, cooked and crumbled

DRESSING:

1 sm. onion, chopped
1 c. vegetable oil
1/3 c. vinegar
1/3 c. sugar
1 tbsp. prepared mustard
1 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper

For Salad: Remove stems from spinach. Wash leaves in lukewarm water and pat dry. Tear into bite-size pieces. Combine spinach, onion, eggs, and bacon in a large bowl. Serve with dressing. Yield: 6 to 8 servings.

For Dressing: Combine all ingredients in container of electric blender and process well. Chill thoroughly. Stir before serving. Yield: 2 cups.